Tomato Soup with Squash and Kale
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 9 milligrams
- Sodium
- 1137 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 9 grams
- Protein
- 16 grams
- Sugar
- 10 grams
- Total: 40 min
- Active: 30 min
Ingredients
1/4 cup extra-virgin olive oil
3 slices thick-cut bacon, finely chopped
1 large onion, chopped
Kosher salt and freshly ground pepper
4 cloves garlic, minced
2 teaspoons chopped fresh thyme
1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
4 cups low-sodium chicken broth
1 pound butternut squash (about 1/2 squash), peeled and cut into 1/2- to 3/4-inch pieces
1 bunch kale, leaves chopped and tender stems finely chopped
2 cups oyster crackers
1 1/2 teaspoons paprika
Directions
- Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Heat 2 tablespoons olive oil in a large dutch oven or other heavy pot over medium-high heat. Add the bacon, onion and a big pinch each of salt and pepper. Cook, stirring, until the onion is tender, 6 to 8 minutes. Add the garlic and thyme and cook until softened, about 1 minute.
- Add the tomatoes, chicken broth, 1/2 teaspoon salt and a few grinds of pepper to the pot; bring to a boil. Add the squash and kale; return to a boil. Reduce to a steady simmer and cook, stirring occasionally, until the squash and kale are very tender, 15 to 18 minutes. Season with salt and pepper, if needed.
- Meanwhile, combine the oyster crackers, remaining 2 tablespoons olive oil, the paprika and a big pinch of salt in a medium bowl. Toss until evenly coated. Spread out on the prepared baking sheet and bake, stirring once, until lightly browned and toasted, about 10 minutes.
- To serve, divide the soup among bowls and top with some of the spiced oyster crackers. Serve the remaining crackers on the side.